Linguine With Shrimp And Feta, Lhj

When we are united to Christ a mysterious exchange takes place: He took our curse, so that we may receive His blessing; He became sin with our sin, so that we may become righteous with His righteousness... On the one hand, God declined to 'impute' our sins to us, or 'count' them against us, with the implication that He imputed them to Christ instead. On the other, God has imputed Christ's righteousness to us... We ourselves have done nothing of what is imputed to us, nor Christ anything of what is imputed to Him... He voluntarily accepted liability for our sins.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta, Shrimp	4	Servings

INGREDIENTS

1	lb	Linguine
1	lb	Medium shrimp, peeled and
		deveined
1/4	t	Salt
1/4	t	Freshly ground pepper
8	oz	Flavored feta cheeseand
		divided crumbled and
		divide
1	c	Frozen peas, thawed

INSTRUCTIONS

Start to cook pasta according to package directions. After pasta  cooks
5 minutes, heat a 10-inch nonstick skillet over medium-high  heat 1
minute. Add shrimp, salt and pepper and cook 3 minutes,  turning once,
until opaque. With ladle, remove 1/3 cup cooking water  from pasta pot
and add to skillet with shrimp. Simmer 1 minute. Add 1  1/4 cups feta,
peas and another 1/3 cup cooking water from pot.  Simmer 2 minutes
more, until cheese begins to melt. Remove from heat.  Drain pasta;
transfer to serving bowl. Top with shrimp sauce, then  sprinkle with
remaining feta.  Total prep time: 30 minutes  (C) Copyright 1997,
Meredith Corporation, All Rights Reserved.  NOTES : Take your pick of
garlic-, herb-, basil- or  sun-dried-tomato-flavored feta for this
tasty pasta dish. A neat  trick: In addition to cooking the linguine,
the pasta water is used  to make the creamy sauce.  Recipe by: LHJ
Recipes  Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net"
<abprice@wf.net> on Dec 2, 1997

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“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”